Food Hygiene: 1 (29)

Open Access Article

1 - Comparison of capillary zone electrophoresis and high performance liquid chromatography for the determination of histamine in bacterial culture media
S. Pashangeh S.S. Shekarforoush M. Aminlari S. Hosseinzadeh

The presence of histamine in foods is an important indicator of food spoilage and can also cause food poisoning in consumers. Therefore, monitoring of histamine level in food is important. This paper has focused on the comparing of capillary zone electrophoresis (CZE) w More

The presence of histamine in foods is an important indicator of food spoilage and can also cause food poisoning in consumers. Therefore, monitoring of histamine level in food is important. This paper has focused on the comparing of capillary zone electrophoresis (CZE) with HPLC for the determination of histamine in tryptic soy broth. For this reason, the culture media was inoculated with a standard strain of histamine-producing Staphylococcus epidermidis TYH1, as well as S. capitis and S. carnosus strains harboring histidine decarboxylase-hdc. The migration time of histamine in CZE assay and retention time of HPLC were found 5.4 and 12 min, respectively. The calibration graph was linear ranged 6.25 to 200 μg/ml which was estimated using the regression equation of y=0.000004x (r2=0.999) for both methods. Determination of histamine produced by these three strains indicated no significant differences using CZE with HPLC methods. The results show that the CZE is suitable for the determination of histamine in bacterial culture, since, there is no need for initial preparation, simplicity, sensitivity and low cost. Manuscript profile

Open Access Article

2 - Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough
A.R. Yousefi H. Sheikhloie Bonab J. Seyfi Hachesou M. Hatami

Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and More

Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000 ml/l and after packaging, were stored at refrigerator for 40 days. The samples were subjected to microbial (enumeration of yeasts and molds, yoghurt starter bacteria and coliforms), chemical (acidity, pH, fat and solids-non-fat) as well as sensory characteristics (taste and odor) assays. Results showed that with the increasing of the essence concentration, the populations of yeast and mold were reduced (P<0.05), however, the effect of Golpar essential oil on starter bacteria was insignificant. The number of starter bacteria increased towards day 10, followed by a decrease until the end of storage time. Although during the storage period, acidity and pH were increased and decreased, respectively, the effect of essential oil on fat content and solids-non-fat was not significant. Sensory evaluations in terms of taste and odor revealed that the treated samples had significant (p< 0.05) difference in comparison with control groups. Besides, the samples containing 250 µl/l gained the highest score. It was concluded that Golpar essential oil can be efficiently used in Dough formula as a good natural preservative and flavoring agent. Manuscript profile

Open Access Article

3 - Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens
A. Tarinejad P. Pourabdi Sarabi M. A. Hejazi

Identification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natur More

Identification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natural preserving of food materials. In this research, antimicrobial activities of bacterial supernatant from 10 native strain of lactic acid bacteria existing in Biotechnology Research Institute of Iran (ABRII), Branch of North-West and West Region of Iran evaluated by disk diffusion assay against seven pathogen including Listeria innocua, Bacillus cereus, flexneri Shigella, Escherichia coli, Staphylococcus aureus, Yersinia entrocolitica, Klebsiella pneumonia. Each test had three replications and the inhibition zone diameter measured in strains and compared with each other. At next step, peptide identification of antibacterial agent was detected by trypsin enzyme treatment. The results represented that lactic acid strains represented good antimicrobial potential against seven bacteria of poisoning agent. Also 15E strain with 6.03mm and 0.167mm inhibition zone diameter versus flexneri shigella and Yersinia entrocolitica showed the highest and lowest rate of suppression, respectively. Escherichia coli and Shigella flexneri the sensitive and Bacillus cereus as resistant strain was detected against bacteriocins of lactic acid bacteria. Also enzyme treatment result confirm peptide identification of antibacterial agent. T2 native strain could consider as strain with high potential versus gram-negative bacteria  like Flexneri shigella, E. coli, Yersinia entrocolitica, and Klebsiella pneumonia. Manuscript profile

Open Access Article

4 - Determination of microbial contamination in traditional and pasteurized butter samples, marketed in Birjand city
A. azhdari H.R. Kazemi seghale

Butter is a dairy product made by churning fresh or fermented cream and is one of the most highly concentrated forms of fluid milk. The aim of this survey was to assess loads of microbial contamination in traditional and pasteurized butter samples marketed in Birjand ci More

Butter is a dairy product made by churning fresh or fermented cream and is one of the most highly concentrated forms of fluid milk. The aim of this survey was to assess loads of microbial contamination in traditional and pasteurized butter samples marketed in Birjand city, Iran. For this propose, totally 100 samples, including 60 samples of traditional butter and 40 samples of pasteurized butter, were collected randomly under sterile conditions and were analyzed according to the protocol of Iranian National Standards Organization. Data were analyzed with SPSS-19 software. The statistical analysis of data showed that the rate of contamination with coliforms, Escherichia coli, Staphylococcus aureus and mold and yeast in the traditional butter samples were higher than Iranian Standard limits in 8.3%, 3.3%, 1.7% and 61.7%, respectively; meanwhile 7.5%, 7.5% and 27.5% of the pasteurized samples were contaminated with coliforms, E. coli, and mold and yeast, respectively. Contamination with S. aureus was not found in any of the pasteurized samples. There was no significant difference between contamination with coliforms, E. coli and S. aureus in traditional and pasteurized samples, however, this difference between mold and yeast was significant (P< 0.05). The results indicated that the microbial contamination in traditional and pasteurized butter samples was higher than standard limits in 65% and 27.5% of the samples, respectively which needs strict preventive measures. Manuscript profile

Open Access Article

5 - Risk assessment of non-carcinogenic effects of lead, cadmium, and zinc consumption of Cyprinus carpio from Chagakhor wetland
S. Mortazavi A. Chamani M. Takesh M. Pakzad

Given adverse impacts of heavy metals in the human body, sensitivity and importance are the monitoring of food products. In this regard, investigation of heavy metals concentration and health risk assessment in Cheghakhor Wetland has been momentous. In the present resea More

Given adverse impacts of heavy metals in the human body, sensitivity and importance are the monitoring of food products. In this regard, investigation of heavy metals concentration and health risk assessment in Cheghakhor Wetland has been momentous. In the present research, to determine heavy metals concentrations in edible parts of fish, a number of 45 specimens of common carps were digested the heavy metals concentrations were measured using Atomic Absorption Spectrophotometer.  According to the results, carp condition factor did not follow standards released for freshwater fish so that daily and weekly heavy metals uptake were significantly lower than PTDI and PTWI value. At the same time, a significant negative correlation between Pb and Cd and a significant positive correlation between length and condition factor with 99% probability level was found. Risk assessment on non-carcinogenicity showed the highest and lowest THQ in Zn and Cd respectively, the same was the case for TTHQ formation and TTHQ for none of the heavy metals was not >1. Also, the maximum allowable level for children and adults consumption showed a descending trend in heavy metals Cd, Pb, and Zn. Mean's comparison of heavy metals with released standards and literature review indicated low concentration of these metals. This is promising to ensure on consumption of Cheghakhor Wetland common carps and its Non-Carcinogenicity risk. Manuscript profile

Open Access Article

6 - Antimicrobial activity of Zataria multiflora boiss. essential oil on Staphylococcus aureus isolated from raw milk
R. Narenji Sani A. Jebelli javan B. Roozbahan H. Staji H.R. Mohammadi

Enterotoxin-producing strains of Staphylococcus aureus can cause food poisoning through the consumption of contaminated dairy products. Essential oil (EO) of Zataria multiflora Bioss. contains components with antibacterial and antifungal properties. The present study wa More

Enterotoxin-producing strains of Staphylococcus aureus can cause food poisoning through the consumption of contaminated dairy products. Essential oil (EO) of Zataria multiflora Bioss. contains components with antibacterial and antifungal properties. The present study was conducted to determine the minimum inhibitory concentration (MIC) of Z. multiflora Boiss. EO on S. aureus isolated from raw milk. Extraction and gas isolation of the EO was provided and analyzed by Chromatography/mass spectrometry. A total of 84 samples of raw milk from a dairy farm in Semnan were analyzed for the presence of S. aureus. Fourteen S. aureus strains were isolated from raw milk. The chemical composition of hydrodistilled EO of Z. multiflora Boiss was analyzed by Chromatography/mass spectrometry. A total of 25 compounds representing 98.59% of the oil were identified: carvacrol (50.53%), thymol (14.7%), p-cymene (7.9%), Carvacryl acetate (3.85%) and Trans-caryophyllene (3.4%). The MIC of Z. multiflora Boiss. Using broth microdilution method, MIC of EO on all of the S. aureus isolates was estimated at 0.0001-0.004. Based on results, the EO ofZ. multiflora Boiss possesses antibacterial activity on S. aureus isolated from raw milk. Manuscript profile

Open Access Article

7 - Evaluation of knowledge and attitude of students of Kashan University of medical sciences about food hygiene and storage
V. Sarsangi M. Taghizadeh R. Sharafati Chaleshtori

Food hygiene measures and its proper maintenance during distribution, purchase, and consumption are important principles to prevent food-borne infections in consumers. The aim of this study was to evaluate knowledge and attitude of students of medical sciences of Kashan More

Food hygiene measures and its proper maintenance during distribution, purchase, and consumption are important principles to prevent food-borne infections in consumers. The aim of this study was to evaluate knowledge and attitude of students of medical sciences of Kashan University about food hygiene and storage.This cross-sectional study was conducted on 286 male and female students. Data obtained through questionnaires containing questions on demographic data as well as knowledge and attitudes to food hygiene and storage. The results showed that mean knowledge and attitude scores of the students about food hygiene and maintenance were 62.23±13.53% and 2.37±0.41%, respectively. The knowledge score between male students was significantly more than females (P<0.01). The students’ attitude score was increased significantly (P<0.01) with the increasing of their age. Moreover, the knowledge score of the students with a previous history of food intoxication was significantly (P<0.01) more than those who had no food intoxication experience.The outcomes of this study showed that the students had an acceptable knowledge level of food hygiene and storage. Manuscript profile

Open Access Article

8 - The determination of enrofloxacin residue in quail meat, in Yazd by HPLC (Short Communication)
M.A. Dadgarnia M. Gholami-Ahangaran A. Shakerian

Antibiotics are commonly prescribed for humans and animals for the prevention and treatment of various microbial diseases. This study was carried out for the evaluation of enrofloxacin residue in quail meat in Yazd city by HPLC. For this, 50 meat samples were collected More

Antibiotics are commonly prescribed for humans and animals for the prevention and treatment of various microbial diseases. This study was carried out for the evaluation of enrofloxacin residue in quail meat in Yazd city by HPLC. For this, 50 meat samples were collected from quail meats that supplied in Yazd from winter to spring in 2014-2015. Results showed that 11 samples (22%) were positive for enrofloxacin residue. The minimum and maximum concentrations of enrofloxacin in the samples were 3.08 and 117.09 μg/Kg, respectively. The mean value of enrofloxacin concentration in the positive samples was 8.6 ± 21.28 μg/Kg. The concentration of enrofloxacin in 14% of the samples was higher than European Maximum Residual Level (30 μg/Kg). In conclusion, for improvement of hygienic quality of quail meat, it is necessary to apply suitable strategy for legality of withdrawal time for antibiotic consumption. Manuscript profile

XML

List of Articles